Throughout the summer and fall of 2022, ASAP presented a series of on-farm symposiums for healthcare professionals in Western North Carolina to highlight the principles of Farm Fresh for Health. These convenings were a chance to gather on the farm, at the market, and over the table for conversations around centering local food and farms to improve health outcomes. A passionate community of physicians, nurses, dietitians, food access supporters, and community health workers brainstormed how they could use or deepen Farm Fresh for Health principles in their practices, as well as how their work could intersect with one another’s. Bringing people together to experience local food spaces—especially over shared meals that included the chef and food producers—was a powerful way to demonstrate the impact Farm Fresh for Health can have. In 2023 ASAP will compile case studies based on these events and work happening in the community as a resource.

 
Why is supporting ASAP important to you?
 
Initially it was due to my wife’s stepmother, Margaret Moss, and her interest in child nutrition.  She passed away in 2018 and, due to unforeseen circumstances, we still had some funds from her estate in 2021 to donate to a cause she would have enjoyed and supported. In the latter part of her career, Margaret was a nutritionist for the WIC program in Robstown, Texas, outside of Corpus Christi. Child health, nutrition, and education about both were very important to Margaret.  
 
My wife, Cyndy, heard a presentation by ASAP for the Asheville chapter of 100+ Women Who Give. It was a welcomed bonus when we first came in to talk about a possible donation that we found [development director] Nora Scheff had moved to the staff [at ASAP]. We knew Nora from a previous nonprofit we supported. When we talked in detail with Nora and others, we learned about the Growing Minds Farm to School program. All they do with small grants for teachers at different schools in the area was a great match for our goals to honor Margaret.
 
What are some of your favorite ways to connect with or enjoy local food and farms in the area?
 
We mainly support and enjoy local food and farms through visits to three or four local tailgate markets as well as enjoying meals at some of the restaurants that specifically emphasize local farm to table practices.
 
How did you get into the Santa Claus game? 
 
While living in Dallas, Texas, in the late 1990s, a friend who owned an entertainment employment agency asked me to play Santa for a couple of small children’s parties. She had the suit and beard which she lent me and I enjoyed it. I did it a few more times over the years in Dallas, including entertaining at a party in appreciation for teachers at our local elementary school. When we moved to the Asheville area and I joined the Asheville Breakfast Rotary Club, one of our very philanthropic members, Don Swaby, wanted me to appear at a luncheon for the staff of the Mountain Child Advocacy Center and give out gifts. He made available to me a beautiful Victorian Santa suit. Since that time I have made several appearances at private children’s parties and other events. All my appearances are either for a child-related nonprofit organization or any fees generated are donated to such an organization. 
 
Do you have holiday traditions that center around food in your family?
 
Yes. For 20-plus years we would gather in the Dallas area with a family from our church and their extended family on Christmas Eve and enjoyed muffaletta sandwiches (she was from Louisiana) and venison chili. The meal was always topped off with Baby Jesus’ birthday cake. We hope to revive that tradition here, now that we have been blessed with a new granddaughter. We’ve also reached back into our Texas heritage and usually try to have tamales on Christmas Eve.
 
Visit Asheville City Market for its final market of the season this Saturday, Dec. 17, from 9 to noon, on North Market Street in downtown Asheville (with Santa appearance from 10-11 a.m.). 

For the celery root:

• 1 medium head celery root
• 4 ounces butter
• 4 ounces white chocolate

For the carrots:

• 2 tablespoons fine ground coffee
• 2 tablespoons dark brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound carrots, peeled
• 1 tablespoon cooking oil
• 1 tablespoon butter

Directions:

1. Peel celery root completely add to a pot with the melted butter. Cook on low for 5 minutes. Cover celery root with 2 1/2 cups water and put the temperature on medium. Cook for 10 to 15 minutes. Most of the water should be gone. You’ll need a little bit to make puree smooth. Transfer to blender, add white chocolate, and blend until smooth.
2. Mix together first seven ingredients for the carrot coffee rub and set aside.
3. Cut carrots cut in half then slice into half-inch pieces. In a pot of boiling water, blanch carrots for 5 minutes, then drain. Heat 1 tablespoon oil in a sauté pan. Cook carrots on medium heat for 3 to 5 minutes. Add coffee rub and 1 tablespoon of butter and remove from heat.
4. Place celery root puree on the plate as a base, then add carrots on top.

Find more of local food recipes from ASAP here.

 

asapconnections.org | growing-minds.org

appalachiangrown.org | fromhere.org